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Place a large sauté pan on high heat until very hot. Add 1 tsp of the olive oil, corn, peppers, onion. Sauté until vegetables start to brown and caramelize slightly. This process takes approximately 5 to 7 minutes. Add the remaining olive oil, squash, cumin, salt, pepper and garlic. Cook for another 3 minutes on medium heat. Add chicken broth, cilantro and the lima beans. Simmer mixture until all vegetables are tender - approximately 5 minutes. Serves 8 to 10 Kathy Rohrbaugh, Shrewsbury Finalist – Sweet Corn
In a medium bowl, combine all the ingredients. Cover and marinate in refrigerator overnight. Serve with corn chips. Submitted by Bonnie Mortimer, Mount Pleasant Finalist – Sweet Corn
Cook fettuccini according to package directions. Drain, rinse and set aside. In a large sauté pan, heat olive oil over medium heat. Add garlic and sauté for 3 minutes. To same pan, add mushrooms, carrots, sweet corn and zucchini. Sauté for 5 minutes or until vegetables are tender-crisp. Set vegetable mixture aside. In a large saucepan, heat butter substitute over medium heat until melted. Whisk in flour, salt and pepper. Whisk until smooth. Gradually add milk and chicken broth. Simmer for 2 minutes, until sauce begins to thicken. Whisk 3/4 cup parmesan cheese and 1/2 cup Romano cheese into milk mixture. Cook for 3 minutes, until cheese is completely melted. Remove from Serves 4 Deb Lyon, Bangor Finalist – Sweet Corn
In a medium skillet fry the diced bacon until crisp. Remove the bacon to paper towels and crumble when cool. Remove all of the bacon drippings except for 2 tablespoons. In the 2 tablespoons of bacon drippings, add the onion, red bell pepper and garlic. Cook 3 minutes over medium heat stirring continuously. Place this mixture in a large pot. Add potatoes, carrots, chicken broth and corn. Cook 10 minutes over medium-high heat or until the vegetables are tender. Add the milk and butter. Season with pepper and salt if desired. Reheat until hot. Serve in bowls and top with the crumbled bacon and reserved corn kernels. Serves 4 to 6 Kenneth Ward, Hulmeville First Place Prize – Sweet Corn category Sweet Com Succotash Salad with Asian-Lime Dressing
Prepare sweet com as desired. Cut from the cobs and allow to cool for several minutes. Add the frozen soybeans to boiling water and cook for about 3 minutes. Drain and cool. Mix the corn and green soybeans in a medium- sized bowl. Add diced red peppers and green onions. Stir to blend. In a separate small jar with a lid, or mixing cup, mix the rice vinegar, lime juice, oil and ground ginger. Shake well or whisk to blend. Pour over vegetable salad mixture. Top with chopped cilantro. Mix well and chill about a half hour or serve at room temperature. Serves 6 to 8 Submitted by Susan Coates, York 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a large skillet ,heat the olive oil at medium heat. When hot add the onion and sauté. Next add the chopped chicken, cumin, majoram, red pepper flakes, ginger and garlic. Cook until throughly cooked and brown. Then add corn, beans,coconut milk and broth. Reduce heat to a simmer and cook 20 min. Add 1/4 cup of fresh coconut flakes and stir. Simmer another 5-10 min. Pour into 4 large soup bowls and garnish with the fresh coconut flakes on top. Enjoy! Serves 4 Submitted by Holly Shuman, Kutztown 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a large bowl, combine vegetables. In a medium bowl, mix vinegar, sugar, Italian dressing, cilantro, chili powder, pepper and garlic with a wire whip. Pour dressing over the vegetables and toss lightly. Cover and chill to blend flavors. Serves 8 to 10 Submitted by Belinda Myers, Dallastown 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest In between a pancake and a dumpling, these corn cakes are great fun at dinner when served with an assortment of spicy and sweet-and-tangy salsas or chutneys. In this recipe, the cakes are cooked like pancakes, but they can also be shallow fried.
Stir the egg into the corn until well blended, then stir in the milk and cheese. Into a separate bowl, sift the flour, corn meal, sugar, baking powder and salt. Stir that into the corn mixture. In a large heavy skillet melt 2 T of the butter. Stir that into the corn mixture. In the same skillet, and using equal amounts of corn oil and butter (enough to cover the bottom of the skillet) pour in about 3 T of batter for each cake into the pan. Brown on both sides, then serve. The cakes can be kept warm in an oven. Serve with salsas or chutneys. Serves 4 to 6 Submitted by Debra Deis, Harrisburg 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Grilled Sweet Corn Salad with Honey Lime Vinaigrette
First remove all husk and silk from sweet corn. Preheat grill to medium high heat. Brush sweet corn with olive oil and grill until tender. After corn has cooled, use a knife to remove all kernels from cob. In a large bowl, combine all corn with vegetables and cilantro. Add black eye peas and black beans to vegetables and toss gently. In a separate bowl whisk together vinegar, olive oil, honey, lime juice and 1/2 teaspoon of lime zest. Pour vinaigrette over vegetables and toss to coat evenly. May be served alone or with tortilla chips. Serves 14 to 16 Submitted by Bethany Hoffman, Richfield First Place 2009 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Sweet Com Succotash Salad with Asian-Lime Dressing
Prepare sweet com as desired. Cut from the cobs and allow to cool for several minutes. Add the frozen soybeans to boiling water and cook for about 3 minutes. Drain and cool. Mix the corn and green soybeans in a medium- sized bowl. Add diced red peppers and green onions. Stir to blend. In a separate small jar with a lid, or mixing cup, mix the rice vinegar, lime juice, oil and ground ginger. Shake well or whisk to blend. Pour over vegetable salad mixture. Top with chopped cilantro. Mix well and chill about a half hour or serve at room temperature. Serves 6 to 8 Submitted by Susan Coates, York 2009 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 degrees F. Cut peppers in half lengthwise, discard seeds and membrane. Place peppers in baking dish cut side up. Mix together vinegar and honey and pour some of this mixture into each pepper, dividing evenly. Sprinkle with salt, pepper and garlic powder. Bake for about 20 minutes or until slightly fork tender. While peppers bake, mix together muffin mix, egg, diced onion, milk, hot sauce, corn and can of green chilies (drained) When peppers have baked 20 minutes, remove from oven and put a small scoop of muffin mixture into each pepper half - enough to almost fill. Return to oven and bake 20 to 25 minutes longer or until set and golden. Top each with cheese and pour tomatoes around peppers in pan. Heat in oven just until cheese melts and sauce is hot. Serves 4 to 6 Submitted by Kay W. Kahle, Seneca 2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Fry sausage until no longer pink. Add corn, onions and green peppers. Simmer for about 10 minutes. Add tomato sauce, tomato paste, beef broth, cumin, chili powder and black pepper. Stir until well combined. Add kidney beans. Cook over medium low for 45 minutes. Serves 12 to15 Submitted by Bonnie Mortimer, Mount Pleasant First Place 2007 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a bowl, combine milk, egg, onion, salt, pepper, and 3/4 c. cheese. Add corn. Place in a greased 10" x 6" x 1 1/2“ baking dish. Toss bread crumbs, margarine and remaining 1/4 c. cheese together and then sprinkle over the corn mixture. Bake for 25 to 30 minutes in a 350 degrees F oven. For a variety in the topping texture, potato sticks may be used instead of the bread crumbs. Finely chopped green peppers or carrots may be added to the recipe as well. Serves 4 to 6 Submitted by Mary Dunkerley, Grove City. 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Mix above ingredients (except toppings) in a bowl. Top with sour cream and cheese if desired. Serve with corn chip dippers. Submitted by Kathy Rohrbaugh, Shrewsbury 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 degrees. In ungreased casserole, whisk first four ingredients. Add corn and rice and combine. Bake in oven for 35 minutes. Stir to distribute corn throughout the pudding; sprinkle entire top with cinnamon and sugar mixture and bake for another 25 to 30 minutes or until center does not jiggle. Serve warm or cold. Serve in plain dessert bowls or in fancy martini glasses for a party dessert. Serve plain or with dollop of whipped cream or lite topping. Even the cinnamon is good for you! Submitted by Jacqueline McComas, Paoli 2007 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook ravioli as directed on package. Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook and stir 2 minutes. Add zucchini, corn and broth. Mix well. Bring to a boil. Reduce heat and simmer 3 to 5 minutes or until zucchini is crisp tender. Add tomatoes, basil, and cooked ravioli. Cook 3 to 5 minutes or until thoroughly heated and slightly thickened, stirring occasionally. If desired, add salt and pepper to taste. Sprinkle with the Parmesan cheese. Serves 6 to 8 Kathy Rohrbaugh, Shrewsbury Finalist - Tomatoes/Peppers 2006 Pennsylvania “Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Cook sausage until it is no longer pink. Add next 11 ingredients. Stir in corn, kidney beans and pinto beans. Simmer for 1 1/2 hours. Serve with cheddar cheese. Serves 10 Bonnie Mortimer, Mount Pleasant Finalist - Winter Squash/Pumpkin 2006 Pennsylvania “Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 375 degrees F. Spray 10 in. quiche dish with cooking spray. Saute onions in butter and set aside. In large mixing bowl, beat eggs, cream, and flour until completely mixed. Add onion, garlic, salt, pepper, parsley, parmesan cheese, and 1-1/2 c. cheddar cheese. Mix well. Blend in com and pimentos. Pour into prepared quiche dish and sprinkle the top with the rest of the cheddar cheese, parsley, and paprika. Bake at 375 degrees F for about 35 to 40 minutes. Remove from oven and let rest for 10 minutes. Cut and serve. Optional - Garnish with fresh parsley and fresh orange slice. Serves 8 Recipe by: Connie Shuff, York First Place 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Combine ketchup, vinegar, brown sugar, onion, molasses, liquid smoke, salt, pepper, garlic powder, onion powder and minced garlic in a saucepan. Stir until combined. Bring to a boil and then add bacon and sweet corn. Cook on low for 1 hour. Serve warm with corn chips. Yields approximately 8 cups Bonnie Mortimer, Mt. Pleasant Finalist 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
In a large mixing bowl, place cornmeal, flour, sugar, baking soda & salt. Mix with a spoon. Make a well in the center. In a medium bowl, beat egg, buttermilk and melted butter. Pour mixture into well, stir until just blended. Gently stir in corn. Cover and let rest for 5 minutes. Heat a griddle, ligthly grease. Pour about 1/4 cup of batter onto hot heated griddle. Turn when bubbles form on top, about 2 to 3 min. Turn and cook until golden brown, about 2 to 3 minutes more. To serve top with sour cream, bacon bits and chives if desired. Serves 6 - 2 corncakes each Belinda Myers, Dallastown Finalist 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
Preheat oven to 350 degrees F. Saute onions and celery in 1/2 cup butter in skillet for about 10 minutes. Stir in parsley and seasonings. Remove from heat. In saucepan combine corn, broth and milk. Bring to a boil. Pour this mixture over the bread cubes in a large bowl. Add eggs and sauteed vegetables. Mix well. Shape into balls. Place on 9 x 12 inch baking pan. Drizzle 1/2 cup melted butter over balls. Bake at 350 degrees F for 20 to 25 mintures or until brown. Yields approximately 40 stuffing balls. Serves 12 Alicia Knab, Holldiaysburg Finalist 2005 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest
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Pennsylvania Vegetable Marketing and Research Program
